|
|
|
 |
Stuffed Apple-Glazed Pork Chops |
|
Serves: 4
Print this Recipe
Prep Time: 30 minutes (ready in 1 hour 35 minutes) - Yield: 4 servings
PORK CHOPS
4 boneless pork loin chops, (1 inch thick)
STUFFING
2 slices raisin bread, toasted, cut into cubes (about 1 cup)
1/2 cup chopped apples
1/2 cup chopped pecans
1/2 teaspoon salt
1/4 teaspoon grated orange rinds
1/2 teaspoon cinnamon
Dash pepper
3 tablespoons orange juice
GLAZE
2 tablespoons sugar
1 tablespoon cornstarch
1 cup apple juice
2 tablespoons margarine or butter
1. Heat oven to 350°F. Cut deep horizontal pocket in each pork chop.
2. In medium bowl, combine all stuffing ingredients; mix well. Stuff each chop with 1/4 of stuffing mixture; place chops in ungreased 13x9-inch pan. Bake at 350°F. for 30 minutes.
3. Meanwhile, in small saucepan, combine sugar and cornstarch; mix well. Stir in apple juice. Cook over medium-low heat until mixture boils and thickens, stirring frequently. Remove from heat; stir in margarine.
4. Remove pork chops from oven. Pour glaze evenly over chops. Return to oven; bake an additional 30 to 35 minutes or until pork chops are no longer pink in center.
Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 440 * Calories from Fat: 220 * % Daily Value: Total Fat: 24 g 37% * Saturated Fat: 5 g 25% * Cholesterol: 65 mg 22% * Sodium: 440 mg 18% * Total Carbohydrate: 29 g 10% * Dietary Fiber: 3 g 12% * Sugars: 19 g * Protein: 26 g * Vitamin A: 6% * Vitamin C: 10% * Calcium: 4% * Iron: 10% * Dietary Exchanges: 1/2 Starch, 1 1/2 Fruit, 3 1/2 Medium-Fat Meat,1 Fat or 2 Carbohydrate, 3 1/2 Medium-Fat Meat, 1 Fat
This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Wine Marinade for Pork Roast
Caribbean Jerk Marinade
Citrus-Ginger Marinade
Autumn Pork Roast Dinner
Crown Roast of Pork
Fennel-Garlic Pork Roast
Honey-Mustard Pork Tenderloin
Roast Pork with Garlic Pepper Crust
Mu Shu Pork
Golden Pork Chow Mein
Pork Roast and Vegetables with Brown Gravy
Rosemary Roasted Pork Tenderloin
Lime-Marinated Pork with Citrus Salsa
Caribbean Pork Tenderloins
Chinese Barbecued Ribs
Spareribs on the Grill
Deluxe Barbecue Sauce
Honey-Mustard Rib Glaze
Baked Ribs and Sauerkraut
Southern-Style Barbecued Ribs
Chinese Sweet-and-Sour Pork
Pork Cutlets with Southwestern Sauce
Maple-Mustard Country-Style Ribs
Savory Grilled Pork Chops with Fruit Salsa
Grilled Stuffed Pork Chops
Pork Loin Chops with Fresh Tomato Relish
Breaded Pork Chops
Stuffed Apple-Glazed Pork Chops
Braised Pork Chops with Cream Gravy
Pork Chop Dinner with Bacon and Cider Gravy
Maple-Glazed Pork Chops
Spice-Rubbed Pork Chops
Country Breaded Pork Chops
Beer and Bratwurst
Glazed Apples and Canadian Bacon
Pasta Carbonara
Fusilli with Fiery Tomato Sauce and Sausage
Twenty-Minute Cassoulet
Spinach and Sausage Phyllo Bake
Chunky Skillet Sausage Stew
Baked Ham with Orange-Mustard Glaze
Very Berry Picnic Ham
Spicy Raisin Sauce
Brown Sugar Glaze for Ham
Creamy Mustard Sauce
Cranberry-Glazed Ham Loaf
Pineapple Glaze for Ham
Au Gratin Potatoes and Ham
Grilled Ham Slice with Pineapple Salsa
Hot Ham and Swiss on Rye
Shredded Pork Tacos
Peppered Pork Pitas with Garlic Sauce
Slow-Cooked Barbecued Pork on Buns
Butterflied Leg of Lamb with Rosemary and Thyme
Petite Rack of Lamb
Apricot-Glazed Lamb Chops
Jelly Glaze for Lamb
Broiled Lamb Chops with Mint Sauce
Lamb Kabobs with Couscous
Red Wine and Oregano Marinade
Lamb Patties
Lamb Pita Burgers
Lamb and Asparagus Stir-Fry
Lamb Simmered with Tomatoes and Onion
Cook's Note: Tips for Roasting Pork or Lamb
Cook's Note: Carving a Pork Loin Roast
Timetable for Roasting Fresh Pork
Cook's Note: Tips for Stir-frying Pork or Lamb
Cook's Note: Tips for Grilling Chops
Cook's Note: Tips for Broiling Chops
Cook's Note: No More Overcooked Pork
Cook's Note: Carving a Whole Ham or Leg of Lamb
Timetable for Roasting Smoked Pork
Cook's Note: Buying Lamb
Cook's Note: Glazes for Lamb Roasts
Timetable for Roasting Lamb
Pork Roast
Baked Ham
Lamb Roast
Broiled Lamb Chops
|
|
|
